Place the chocolate in a bowl large enough to hold all of the ingredients.
Mix the liquid glucose, sugar and water in a saucepan and place over medium heat. Heat this syrup until it reaches 103C.Remove the mixture from the heat and stir in the condensed milk, then add the gelatine, pour this mixture over the chocolate and stir it to melt the chocolate until it becomes smooth and evenly mixed. Reserve a few tablespoons of glaze in a separate bowl and colour it with the copper food colouring.
Allow the glaze to cool down to 35C before using, you can make it a few hours ahead and re-heat in the microwave until it reaches the desired temperature.
To assemble the dessert, take the mirror glazes and warm them in the microwave to 35C, demould the frozen semi-spheres and place them on a wire cake rack over a baking tray to collect the excess glaze.
Pour over the white glaze and then dribble over the copper glaze, leave them to set for a couple of minutes.
Using an offset spatula, pick up the glazed mousses and gently place them inside the pastry case. Take the crystallised hazelnuts and gently push them into the glaze, around the edge of the frozen mousse and then gently place a chocolate curl on top.
Leave the mousse in the fridge to defrost and when serving, take out of the fridge for 5-10 minutes before eating.